HomeMy WebLinkAboutCAFE 43 2017.09.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VI'\IO~S FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
rJfat----fi ..-/"7-1-Time in I Time out:A LicensefPermit #7Q(JCj I Est.Type I Risk Category Page I of Q(;,
Purpose of Inspection:I I l-Comnliance I 'VI 2-Routine I I 3-Field Investi!!ation f I 4-Visit I I S-Other TOT ALiSCORE
EstablisL:4Fi:'13 l~lIact/o\Vner Nan);LL..u I *:"lumber of Repeat Violations:__
V¥J~B /'Number of Violations COS:--
Physical Ad~'1:3 511JJI3L'W)I Efj!l;fJ~/~~1 1&~1 Phone:I Follow-up:Yes r:2_No (circie one)
Compliance Status:Out =not in compliance I =in compliance NO =not observed NA =nOIapplicable COS =corrected on site R =repeal violationMarktheaoorooriateoointsintheOUTboxforeachnumbereditemMark'/',a checkmark in annropriate box for 1;\",lliO.NA.COS Mark an asterisk'*.in aooropriate box for R
Priority Items (3 Points)violations Re,uire Immediate Correcth'e Action 1I0tto exceed 3 days
Compliance Status Compliance Status0INI'C Time and Temperature for Food Safety R 0 I 1'1 :\C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T SI.Proper cooling time and temperature 12.Management.food employees and conditional employees;t.-....(;<knowlcdl!e,resDonsibilities.and reoorting2.Proper Cold Holding temperature(41 of/45°F)L:/13.Proper use of restriction and exclusion:No discharge from•..
eyes.nose.and mouth
'"3.Proper Hot Holding temperature(13S0F)PreventinQ Contamination hv Handsv'4.Proper cooking time and temoeraturc '1 14.Hands cleaned and oroperly washed!Gloves used properlv'-5.Proper reheating procedure for hot holding (165°F in 2 f IS.No bare hand contact with ready to eat foods or approvedv
Hours)alternate method orooerlv followed (APPROVED y N )v 6.Time as a Public Health Control;orocedures &records Hil!hh'Susceptible PODulations
Approved Source ..}-16.Pasteurized foods used;prohibited food not offered
Pasteurized eQgs used when required7.Food and ice obtained from approved source;Food inlVgoodcondition,safe.and unadulterated:parasite Chemicalsdestruction-••1.0-8.Food Received at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination '-1 18.Toxic substances prooerlv identified.stored and usedt,..•...9.Food Separated &protected.prevented during lood ,Waterl Plumbingpreparation.storaQe,display.and tasting-l.-10.Food contact surfaces and Returnables;Cleaned and ,,~19.Water from approved source;Plumbing installed;properSanitizedatppm/temoerature backtlow device
II.Proper disposition of returned.previously served or VV 20.Approved Sewage/Wastewater Disposal System,proper./reconditioned disposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Actioll withill 10 daJ's0INNCR0IN:\C RU0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControllIdentificationTSTSloy21.Person in charge present.demonstration of knowlcdge.....-h n.Proper cooling method used;Equipment Adequate toandperformduties!Certified Food Manager (CFM)Maintain Product Temperature~22.Food Handlerl no unauthorized personsl personnel ./28.Proper Date Marking and disDosition
Safe Water.Recordkeeping and Food Package
I""~29.Thermometers provided.accurate.and calibratcd;Chemical!
Labelinl!Thermal test strios.•.../23.Hot and Cold Water available;adcquate pressurc.safe Permit Requirement,Prerequisite for Operation
/24.Required rccords available (shellstock tags;parasite
~30.Food Establishment Permit (Current &Valid)'"destruction):Packaged Food labelcd
Conformance with Approved Procedun.·s Utensils,Equipment,and Vending12S.Compliance with Variance.Specialized Process.and
31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized •••...!,..
orocessing mcthods:manufacturer instructions supplied.used
Consu mer Advisory V'
•.....32.Food and Non-food Contact surfaces cleanable.properly
d~signed.constructed.and usedv{26.Posting of Consumer Advisories:raw or under cooked ~""'33.Warewashing Facilities;installed,maintained.usedl
foods (Disclosure/Reminder/Buffet Platc)1 Allergen Label Service sink or curb cleaning facility orovided
Core Items (1 Point)ViolatiollS Require Corrective Actioll Not to Exceed 90 Days or Next IlIsDectioil ,Whicllel'er Comes First
0 I N N C R 0 I 1'1 :;C RUN0A0PreventionofFoodContaminationU1'1 0 A 0 Food IdentificationTs-T S
)(1/34.No Evidence o~tamination.rodent/other •.....'"41.0riginal container labeling (Bulk Food)animals
v 3S.Personal Cleanliness/eatim!.drinkin!(or tobacco use Phvsical Facilities"'"36.Wiping Cloths:proocrly used and stored y'42.Non-Food Contact surfaces clean•.....37.Environmental cOl1taminarion "43.Adeouate ventilation and lightin~:designated areas usedv38.Approved thawinu method •.44.Garbage and Refuse prooerly disoosed;facilities maintained
Proner Use of Utensils I.V 45.Physical facilities installed.maintained.and clean
3':1.Utensils.eqUipme~~,linens:properly used.storcd.
I'
V7 46.Toilet Facilities;properly constructed,supplied.and cleanil/"'dried.&Imdletil\In u utensils;properly used
•..•V 40.Singl -sen ell<I.nf-usc1rticles:properly ~1--1-
"I
17 47.Other Violations.__.
and used Lt I -Received bY4~").kJj V)::.\__~Print:-....j a rt-t.J ~I Title:Person In Charge!Owner(signature)
•_____"-__I I.II .'..•.'""r,,...~~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Item/Location
TEMPERA TURE OBSERVATIONS
17uC/i
Temp Item/Location Temp Item/Location Temp
I t..5m'1 SCt-5P
OBSERVA TlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION ISDIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
~/f
I
Received bN /'lu;.v'
(signature)/Ii"':/'_:'X~G
•n<nprjpl'hv"J '"I.I
I Title:Person In Chargel Owner
.//
I Print:~()M MIt~
I